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The coronavirus disease 2019 (Covid-19) pandemic raised global alarms about hunger and food insecurity worldwide and the corresponding need for public policies, particularly in emerging countries. One possible solution for addressing this important topic is a food donation supply chain, which comprises food banks and involves their relationships with suppliers (donors), customers (people in need) and other potential stakeholders. The aim of this research is to understand how different agents in a food donation supply chain use different but interrelated capital dimensions (human, structural and relational) to leverage their resources and build knowledge in their relationships with other stakeholders.

We conducted an abductive single case study with the food bank as a focal organisation in a direct supply chain. Data were collected by way of 15 semi-structured interviews with representatives from each tier in the chain (food bank, donor, social impact company and social movement), non-participant observation and secondary data (e.g. codes of practice, websites and media). All data sources were analysed individually and then cross-checked.

Our findings show that tangible dimensions, such as those that are structural, are present upstream while intangible dimensions – those that are relational and human, for example – are prevalent downstream. The political dimension was identified as an important mechanism that allows stakeholder engagement and access to resources, funding and government incentives.

By applying a multi-tier approach, the present research explores how different stages in this supply chain use intellectual capital (IC) to better manage relationships. The heterogeneity of agents within the food donation supply chain (public, private and third sector), each of which has distinct levels of IC dimensions, can share their knowledge to improve efficiency and social protection mechanism policies. Since the focal organisation is a non-profit organisation, this study also contributes to IC theory.

Forasmuch as the consumer’s demand for food products that provide nutrition and health benefits has considerably increased in the past decade, the authors decided to join two important Brazilian commodities in a high-nutrition drink: yerba mate (Ilex paraguariensis) is rich in several bioactive compounds, and soybean is a high-quality protein source. To optimize the design and maximize the acceptability of the beverage, the authors studied its stability during storage. The beverage developed allows enlarging of the potential market of yerba mate, taking profit of the growing call for the consumption of antioxidant foods and benefits small-scale producers.

Twelve beverages were formulated with extract of yerba mate from leaves of planted (P) and native trees (N), both enriched with water-soluble soy extract (WSE). Among all formulations, two of them, which were sensorially preferred in a previous study, were selected to investigate their market potential. During the six months of storage, microbiological analyses were performed and the parameters acidity, viscosity, pH and rutin content were assessed. Sensorial tests of acceptability and purchase intent were also conducted.

The drinks remained microbiologically adequate for consumption during six months of storage. High sensory acceptability and purchase intent scores were obtained for Beverage P. This drink resulted in smoother taste and presented a decrease in acidity and constant viscosity during the storage, while Beverage N had an increase in acidity and viscosity. The rutin loss at 120 days was 14.2 per cent for Drink P and 32.4 per cent for N, with a half-life of 423.6 and 185.3 days, respectively.

Given the quantified parameters, the beverage produced from leaves of planted trees (P) may be used as a novel high nutrition food suitable for the growing requirements of the yerba mate by-products market.

This study aims to examine the extended effects of corporate (ir)responsibilities in supply chains. More specifically, the authors compare the impact of social and environmental initiatives and failures in the reputational capital of supply chain partners. The authors investigate how (and if) companies’ decisions to prioritize different sustainability dimensions in their supplier selection processes (i.e. sustainability trade-offs) affect consumers’ perception of corporate image, corporate credibility-expertise, attitude towards the firm and word-of-mouth.

The authors conducted three behavioural vignette-based experiments with 562 participants from the USA, relying on analysis of variance and t-tests analyses.

Results show that consumers perceive social irresponsibility cases as more severe than environmental ones in suppliers’ operations, penalizing buyers’ corporate image, corporate credibility-expertise and word-of-mouth. Corporate image, attitude towards the firm and word-of-mouth also have significant differences between social and environmental trade-offs. Statistically significant differences were also found between scenarios that portrayed the discovery of an irresponsible action and ones that reinforced the previous irresponsible practice in companies’ suppliers.

When types of irresponsibility practices are presented, the discovery of child labour and modern slavery conditions in suppliers damage how consumers perceive the company on corporate image and their attitude towards the organization and how they will spread word-of-mouth, reinforcing the importance of considering sustainability issues when making supplier selection decisions.

The study contributes to the understanding of how companies are perceived by their consumers regarding irresponsible practices and their impact on firms’ supplier selection decisions. Furthermore, data suggests that consumers might hierarchize sustainability dimensions, perceiving social irresponsibility cases as more severe than environmental irresponsibility ones.

The purpose of this paper is to present the application of Design of Experiments techniques for the analysis of operating parameters of an industrial oven for the heat treatment process of polyethylene terephthalate (PET) bottle filaments.

The focus is on evaluating new ways of operating the transformation process. The main issue is to raise what are the variables interfering with the performance of the oven. The complete 2k factorial for three factors of control was used to analyze the behavior of these variables and their relationships in the specific response parameter for the process.

The results presented in this work allow the company to have greater knowledge about the operation of the equipment. The study showed possibilities of 14.8% energy reduction.

The heat treatment activity was characterized as a critical point in the production process, and techniques with empirical approaches, based on statistical techniques, was an opportunity that the company has to improve the execution of activities without major investments for the quality of the final product. The application of statistical quality techniques showed to be very promising.

The fact that the study was conducted using subjective quality performance makes this work different from others presented in the literature, showing the possibility to apply Design of Experiments using main control factors based on the opinion of experienced personnel involved in the process analyzed.